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DAPHNE OZ Fried Chicken and Egg on a Biscuit with Gravy

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This delicious fried chicken sandwich will satisfy all of your cravings!

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ingredients
 FRIED CHICKEN AND EGG ON A BISCUIT WITH GRAVY
  • 3 chicken thighs (boneless, skinless, halved)
  • 2 cups buttermilk
  • 1/4 cup hot sauce
  • 2 tablespoons tarragon (roughly chopped)
  • 1 cup cake flour
  • 1 tablespoon paprika
  • 1 tablespoon chives (finely chopped)
  • peanut oil (for frying)
  • kosher salt and freshly ground black pepper (to taste)

TARRAGON CREAM PAN GRAVY

  • 4 tablespoons unsalted butter
  • 1 small shallot (finely chopped, about 2 tablespoons)
  • 4 tablespoons flour
  • 3 cups stock
  • 2 tablespoons tarragon (chopped, plus more)
  • 2-3 tablespoons cream
  • kosher salt and freshly ground black pepper (to taste)

TO SERVE

directions
  • In a large, heavy-bottomed pot or Dutch oven, add a few inches of oil and place over medium-high heat. Preheat to 360ºF.
  • In a large bowl or casserole dish, add the buttermilk, hot sauce and the tarragon. Whisk to combine. Add the chicken to marinade.
  • In a medium bowl or casserole dish, add the cake flour, paprika and chives, and whisk to combine. Using tongs, remove the chicken from marinade, letting the excess drip off, and dredge in the seasoned flour. Shake off excess flour. Working in batches, drop dredged chicken into the preheated oil. Fry until the chicken is golden-brown and cooked through on the inside, about 7 minutes, or until the internal temperature reaches 165ºF. (Monitor the heat of the oil to stay around 350ºF.) Remove fried chicken to a paper towel-lined plate and season with salt.
  • For the Pan Gravy: Make a roux; In a medium saucepan, melt the butter over medium heat and add the shallot. Saute until translucent, about 2 to 3 minutes. Add the flour, stir to combine and cook for 2 more minutes, stirring constantly. Slowly add the stock in a stream, whisking constantly until there are no lumps. Add the tarragon, bring to a simmer and cook for 8 minutes. Add the cream, stir to combine and bring to a simmer. Season to taste with salt and pepper. Strain gravy. Return to pan and keep warm.
  • To Serve: Split a buttermilk biscuit in half and place a piece of fried chicken on top. Spoon some of the Pan Gravy over the chicken. Garnish with some tarragon. Top with a fried egg and the top of the biscuit.
  • Helpful Tips:
    – Buy store-bought biscuits for a quicker dish!
    – Make the pan gravy ahead of time and warm before serving.
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